Harvest Meatballs
Colorful, full of flavor and a budget-stretcher, too, this meal will surely please a crowd of any size.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 1/4 pounds ground beef
- 1/2 cup frozen chopped onion
- 1/3 cup seasoned bread crumbs
- 1/4 cup frozen chopped green bell pepper
- 1 large egg
- 5 tablespoons all-purpose flour, divided
- 2 1/2 tablespoons vegetable oil
- 1 (15-ounce) can Mexicorn
- 1/4 teaspoon seasoned salt
- Hot cooked rice
Directions
Combine ground beef, onion, bread crumbs, bell pepper and egg in a large bowl and mix well. Season with salt and pepper to taste.
Shape ground beef mixture into 1-inch balls. Coat with 3 tablespoons flour.
Heat vegetable oil in a large skillet. Cook meatballs in hot oil, turning occasionally, until browned, about 6 minutes. Transfer to paper towels to drain.
Drain corn, reserving liquid. Add corn and seasoned salt to pan drippings. Sauté, stirring continually, until tender, about 5 minutes. Stir in remaining flour. Cook, stirring continually, until lightly browned, about 2 to 3 minutes.
Return meatballs to skillet. Add reserved corn liquid. Cook over low heat, covered, until heated through, about 3 minutes. Serve over rice.
Secret Tip
The meatballs will hold together better if you finely chop the onion and bell pepper. Add 1 tablespoon cornmeal to the flour coating to create crustier, browner meatballs. The cornmeal adds a nice flavor, too.
